Dakor na Gota
Crispy on the outside, soft and spongy on the inside, these savory fritters are a Gujarati classic from the temple town of Dakor. Flavored with a unique blend of coarsely ground spices, they are an irresistible tea-time snack.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Gota Masala
- b.In a spice grinder or using a mortar and pestle, combine the coriander seeds, fennel seeds, and black peppercorns.
- c.Pulse or grind them into a coarse, uneven powder. A chunky texture is essential for the authentic flavor and is the hallmark of this dish.
- 2
Step 2
- a.Mix and Rest the Batter
- b.In a large mixing bowl, combine the besan, rava, and the freshly prepared gota masala.
- c.Add the turmeric powder, red chili powder, hing, sugar, salt, crushed kasuri methi, chopped coriander leaves, grated ginger, and green chilies. Whisk everything together to combine.
- d.Gradually pour in about 1 cup of water, whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to that of a thick pancake batter, able to hold its shape on a spoon.
- e.Cover the bowl and let the batter rest for at least 15-20 minutes. This step is crucial as it allows the rava to absorb water and soften, which results in a soft interior.
- 3
Step 3
- a.Heat Oil and Activate Batter
- b.Pour oil into a kadai or deep pan and heat it over medium flame. To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately without changing color too quickly.
- c.Just before you are ready to fry, add the baking soda and lemon juice to the rested batter. Mix gently for about 30 seconds. The batter will become light, airy, and slightly frothy.
- 4
Step 4
- a.Fry the Gota
- b.Using your fingers or a spoon, carefully drop small, round portions of the batter into the hot oil. Do not overcrowd the pan; fry in batches to maintain the oil temperature.
- c.Fry on a consistent medium heat for 4-5 minutes, turning them occasionally with a slotted spoon to ensure even cooking.
- d.The gota are done when they are a deep golden brown color and sound crisp.
- e.Remove the fried gota from the oil and place them on a plate lined with paper towels to drain any excess oil.
- 5
Step 5
- a.Serve
- b.Serve Dakor na Gota hot, traditionally accompanied by a sweet and tangy tamarind chutney, green chutney, or with fried green chilies on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to authentic Dakor na Gota is the coarsely ground spice mix. Avoid using fine powders.
- 2Resting the batter is crucial for the rava to soften, which results in a soft interior.
- 3Add the baking soda and lemon juice activation mixture only when you are ready to fry. This ensures maximum fluffiness.
- 4Fry the gota on a consistent medium heat. If the heat is too high, they will brown quickly but remain raw inside. If it's too low, they will absorb too much oil.
- 5The batter consistency should be thick. If it's too runny, the gotas will become flat and absorb oil. If too thick, they will be dense.
- 6For extra flavor, you can add a tablespoon of hot oil from the frying pan into the batter just after activating it with baking soda.
Adapt it for your goals.
Added Vegetables
Add finely chopped fenugreek leaves (methi) or spinach (palak) to the batter for extra flavor and nutrition. Ensure you squeeze out excess water from the greens.
Healthier VersionHealthier Version
Use an air fryer or an appe (paniyaram) pan to make the gota with minimal oil. Spray with a little oil and cook until golden and crisp. The texture will be less traditional but much healthier.
Spice Level AdjustmentSpice Level Adjustment
Easily adjust the heat by increasing or decreasing the amount of green chilies and black peppercorns in the recipe.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (gram flour), the primary ingredient, is an excellent source of plant-based protein, which is essential for muscle repair, cell generation, and overall body function.
Good Source of Fiber
The combination of besan and whole spices like coriander and fennel seeds provides a good amount of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Contains Digestive Spices
Spices like fennel seeds (saunf), asafoetida (hing), and ginger are traditionally known for their carminative and digestive properties, helping to reduce bloating and improve gut health.
Frequently asked questions
A single serving of about 5 pieces (approximately 140g) contains an estimated 320-350 calories. The majority of the calories come from the besan and the oil absorbed during deep-frying.